Offering a wide and full view of the history and culture of food and drink in America, this thick A-to-Z companion offers nearly 1,000 entries ranging from the smell of asparagus to the history of White Castle, from the origin of Bloody Marys to what goes into a traditional jambalaya. Edited by culinary historian Andrew Smith, the book describes fast food, celebrity chefs, veganism, sandwiches, ethnic cuisine, food science, and the impact of American consumables on popular culture and the culinary world.

"Unique, fascinating, fun and indispensable, The Oxford Companion to American Food and Drink is a must for anyone interested in the food culture of America, from the professional chef to the food writer to the lover of the table."—Jacques Pépin